Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Brasato al Chianti




Source of Recipe


Olive Garden


Recipe Introduction


Cavatelli served with Chianti marinated beef roast, carmelized mirepoix, garlic and herbs.


List of Ingredients




1 lb(s) Cavatelli
3 lb(s) Beef rump roast
1 stick(s) Chilled butter
1 Bottle of Chianti wine
1 cup(s) Diced Spanish onions
1/2 cup(s) Fresh diced carrots
1/2 cup(s) Fresh diced celery
6 clove(s) Fresh garlic
1 Tbsp Juniper berries (crushed, optional)
1 Tbsp Cracked peppercorns
2 ea Bay leaf
Extra Virgin Olive Oil (as needed)
8 oz Canned tomato sauce
1 lb(s) Fresh mushrooms
Chopped, flat leaf parsley (to garnish)
Salt (to taste)
Freshly cracked black pepper (to taste)


Recipe



MARINADE PREPARATION

Place meat in large bowl, add the wine, onions, carrots, celery, garlic, juniper berries, peppercorns and bay leaf.

Marinate 12 hours or overnight turning occasionally.

BRAISING TECHNIQUE

Heat oil in heavy pan large enough to accommodate roast.

Remove roast from marinade, strain vegetables out of marinade and reserve liquid.

Season roast with salt and pepper, brown (sear) in pot with hot oil.

Sear all sides of beef until brown in color about 12 minutes.

Remove meat from pan, add 1 oz. oil, vegetables and brown about 20 minutes.

Pour the tomato sauce in pan while stirring for about 2 minutes.

Add the reserved wine while stirring or scrapping to remove all pieces of meat and vegetable from the bottom of the pan.

Place the roast into pan then bring liquid to a simmer, and cover for about 3 to 4 hours or until meat is fork tender.

Remove roast after cooked and place on cutting board for 10 minutes before slicing.

Pour sauce mixture and chilled butter in blender and process on high speed until smooth.

Strain the sauce through a sieve and reserve for service.

PASTA PREPARATION

Prepare pasta when sauce is complete.

Use a large pot to boil pasta.

Cook the pasta in salted boiling water until they float (approx. 3 minutes or 160 degree F internal temperature).

Remove pasta from boiling water and lightly mix with sauce.

PLATING SUGGESTION

Slice roast and place on center of platter surrounded with Cavatelli.

Sauce may be served on the side or poured over meat and pasta.

Garnish with parsley.

Chefs Tip: Serve with Chianti wine and crusty Italian bread.

Garnish with Parsley


Serves 4.